If you can’t find cornichons, use chopped dill pickles. The ice cubes keep the emulsion smooth and prevent it from separating. Serve with pita bread or raw vegetable dippers.

Ingredients

2garlic cloves, peeled

1/4cup lemon juice

4ice cubes

1(14-ounce) can chickpeas, rinsed and drained

1/2cup sesame tahini

1teaspoon kosher salt

2teaspoons hot sauce

1/4cup chopped pickled cocktail onions

1/4cup chopped cornichons or dill pickles

Instructions

Place garlic, lemon, juice, ice cubes, chickpeas, tahini, salt and hot sauce in a food processor fitted with the metal blade and process until smooth and creamy. Transfer to a small bowl and top with chopped onions and pickles.